Thursday, August 11, 2022
HomefoodKale Quinoa Chickpea Salad with Roasted Carrot and Tahini Sauce

Kale Quinoa Chickpea Salad with Roasted Carrot and Tahini Sauce

This vegan kale quinoa chickpea salad with roasted carrots and tahini sauce is nutritious, filling, and straightforward to make in 45 minutes.

Healthy bowl with whole roasted carrots, quinoa, kale, pumpkin seeds and tahini dressing drizzled over top.

For those who’re searching for a simple entire meals plant-based recipe or beginner-friendly introduction to plant-based consuming, this healthful kale quinoa chickpea salad is a good choice!

It’s made with just some easy substances, is stuffed with yummy flavors and textures and offers loads of diet.

Whether or not you make it for meal prep or a fast, wholesome dinner, you’ll love this feel-good bowl any evening of the week.

Why You’ll Love this Recipe

  • This recipe is vegan (dairy-free, egg-free) gluten-free and nut-free!
  • It’s wealthy in plant-based protein, fiber, nutritional vitamins and minerals.
  • Straightforward to arrange with minimal prep. Able to get pleasure from in 45 minutes.
  • It’s made with easy, entire meals substances.
  • It’s simple to customise with totally different grains, veggies, proteins, and sauces.
  • It’s nice for meal prep!

Ingredient Notes

Ingredients for a kale, quinoa, chickpea and carrot salad with tahini sauce. Each ingredient is labelled with text.
  • Carrot: You should utilize any number of carrots. I exploit 2-3 entire carrots per bowl relying on their measurement however the quantity doesn’t should be actual so be happy to make use of kind of. Alternate options could be roasted butternut squash or candy potato.
  • Quinoa: You should utilize any number of quinoa resembling white, purple or tri-color. This may be swapped for an additional entire grain like brown rice or farro.
  • Chickpeas: Canned chickpeas are fast and straightforward for this recipe although you should use chickpeas cooked from scratch should you favor. Baked tofu, crumbled tempeh, edamame or marinated tempeh could be good too!
  • Kale: Use any number of kale or you may substitute spinach, Swiss chard or one other inexperienced of selection. I like kale right here as a result of it holds up effectively for leftovers.
  • Pepitas (Pumpkin Seeds): You should utilize uncooked pepitas or roasted salted pepitas for extra crunch and flavour. These may be substituted with any nut or seed resembling sunflower seeds, walnuts, or hemp seeds.
  • Tahini: Good tahini needs to be clean, creamy, and never overly bitter. I like Soom or Arz High quality Meals however there are many good manufacturers or you may make your personal from sesame seeds.
  • Maple Syrup: That is used to sweeten the dressing a bit of. You’ll be able to omit it or use agave syrup or honey as an alternative.
  • Lemon: You’ll want 1-2 lemons to make the juice for the dressing.
  • Garlic Powder: I used garlic powder (somewhat than cloves) within the dressing so it’s clean with no need to mix it. If you wish to use contemporary garlic, you may grate or mince it or mix the dressing for a smoother end result.
  • Oil: You’ll want just a bit oil to roast the carrots. You should utilize olive oil, avocado oil or one other cooking oil of selection.

Step by Step Directions

Step 1. Roast the Carrots

Give the carrots a fast scrub then place them on a baking tray. I exploit some parchment paper for simple clear up and to forestall sticking.

Drizzle the carrots with a 1/2 tsp olive oil or avocado oil and sprinkle with a pinch of salt and pepper. Roll the carrots round on the tray till they’re all coated within the oil and seasonings.

Roast the carrots for about 20 minutes at 425 F, then shake the pan and roast for an additional 15-20 minutes till they’re browned and fork tender.

Whole roasted carrots on a baking tray.

Step 2. Prepare dinner the Quinoa

Carry 2 cups of water to a boil on the stovetop to cook dinner the quinoa. As soon as it’s boiling, add the quinoa, cowl, and cut back the warmth to gradual.

Calmly simmer for Quarter-hour then take away the pot from the warmth and let it sit for an additional 5 minutes. Take away the lid and fluff the quinoa with a fork.

Cooked quinoa in a small pot.

Step 3. Make the Dressing

To make the dressing, add all the pieces to any bowl or container and whisk till absolutely mixed, beginning with 2 tbsp of water and slowly stirring in additional till you attain a thick and creamy however pourable consistancy.

Whisk up all of the dressing substances in any bowl or container till clean and creamy.

Fast Tip: The sweetener (maple syrup) is optionally available however provides a pleasant stability to the acidity of the lemon. It’s nonetheless good with out it although if you wish to go sugar-free.

Creamy tahini dressing mixed up in a small white bowl on a marble surface.

Step 4. Put together the Kale

Wash the kale and take away the leaves from the robust stems. Finely chop it then drizzle it with about 1/2 tsp oil of selection. You’ll be able to add a bit of squeeze of lemon juice and/or a pinch of salt as effectively should you like.

Therapeutic massage the kale together with your arms for 1-2 minutes till softened and darkish inexperienced.

Chopped kale that's massaged in oil in a large glass mixing bowl.

Step 5. Assemble the Bowls

Begin with a scoop of quinoa in every of 4 bowls then high with equal quantities of the remainder of the substances. Drizzle with the tahini dressing and luxuriate in!

Quinoa, kale, chickpeas and whole roasted carrots topped with tahini sauce in a bowl.

Ideas & Notes

  • Additional toppings that work effectively are finely chopped cilantro, inexperienced onions, kalamata olives, pickled purple onion, roasted purple pepper, scorching sauce, or avocado.
  • Add any extra protein supply you want resembling tofu, tempeh or seitan.
  • Apart from the tahini dressing, all the bowl substances can all be eye-balled or adjusted to fit your dietary wants.

Different Dressings

Mixed up kale quinoa chickpea salad with roasted carrots, pumpkin seeds and tahini sauce.


Is that this recipe gluten-free?

Sure, this recipe is of course gluten-free with no need to make any modifications.

Forkful of kale, carrot and quinoa held over a kale quinoa chickpea salad.


  • Let the quinoa and carrots cool a bit earlier than storing.
  • Fridge: Retailer in a sealed container for as much as 4 days.
  • If storing, I like to recommend leaving the dressing off and storing individually till serving.
  • Reheating: Benefit from the bowls chilly or reheat within the microwave till heated via.

Did you do this recipe? I’d love to listen to about it! Click on right here to depart a evaluation.


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This cozy, nourishing carrot, kale and quinoa bowl is vegan, gluten-free and oh so flavourful and scrumptious. Entire roasted carrots soften in your mouth and pair completely with tangy lemon tahini dressing and crunchy pumpkin seeds. 

For the Roasted Carrots

For the Lemon Tahini Sauce

For the Bowls

  1. Preheat the oven to 425 levels F.
  2. Roast the Carrots: To make the roasted carrots, give entire carrots scrub to scrub then place on a baking pan lined with a silicone baking mat or parchment paper. Drizzle with the oil and sprinkle with salt and pepper, then roll them round to coat.
  3. Roast the carrots for 20 minutes, shake the pan, then proceed roasting for an additional 10-Quarter-hour till the carrots may be pierced with a fork however nonetheless have some firmness to them.
  4. Prepare dinner the Quinoa: To make the quinoa, carry 2 cups of water to a boil stovetop in a medium-sized saucepan. Add the quinoa, cowl and cut back warmth to low. Calmly simmer for Quarter-hour. Take away from warmth and let sit for five minutes, coated. Take away the lid and fluff with a fork.
  5. Make the Tahini Sauce: To make the tahini dressing, add all of the dressing substances to a bowl or container and till clean and creamy. Slowly add water to regulate the consistency, it needs to be thick and creamy however pourable.
  6. Put together the Kale: On a slicing board or in a bowl, drizzle the kale with 1/4 tsp olive oil or avocado oil. Therapeutic massage and squeeze the kale for 1-2 minutes till softened.
  7. Assemble Bowls: Divide the kale, quinoa, chickpeas and carrots between 4 servings. Prime every with tahini sauce and sprinkle with the pumpkin seeds and luxuriate in.


Retailer leftovers within the fridge in a sealed container or as much as 4 days. Reheat within the microwave or get pleasure from chilly. Retailer dressing individually till simply earlier than serving.


  • Serving Measurement: 1 bowl
  • Energy: 461
  • Sugar: 14 g
  • Sodium: 400 mg
  • Fats: 19 g
  • Carbohydrates: 61 g
  • Fiber: 14 g
  • Protein: 17 g

Key phrases: quinoa chickpea salad

This recipe was initially printed on October 1, 2017.



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